KR100213858B1 - 외피가 도포된 떡 및 그 제조방법 - Google Patents
외피가 도포된 떡 및 그 제조방법 Download PDFInfo
- Publication number
- KR100213858B1 KR100213858B1 KR1019970011345A KR19970011345A KR100213858B1 KR 100213858 B1 KR100213858 B1 KR 100213858B1 KR 1019970011345 A KR1019970011345 A KR 1019970011345A KR 19970011345 A KR19970011345 A KR 19970011345A KR 100213858 B1 KR100213858 B1 KR 100213858B1
- Authority
- KR
- South Korea
- Prior art keywords
- rice cake
- rice
- weight
- coated
- cake
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Claims (6)
- 미분 15~20중량% 및 옥수수전분5~10중량%에 대하여 에스지에스텔 0.5중량%, 솔비톨 1.5~3.5중량%, 식염 0.5중량% 및 주정 0.5중량%으로 이루어진 첨가제 3~5중량%를 혼합하고 정백당 20~25중량%중 절반을 배합하여 110℃에서 15~20분 간 증자한 후, 나머지 정백당을 투입함과 동시에 맥아엿 45~55중량%를 혼합하여 110℃에서 10~15분간 증자한 생지완 떡소로서 크림을 이용하여 떡을 제조하는 단계와 제조된 떡에 가공쵸코렛 용융액을 도포한 후 냉각하느 외피도포단계로 이루어진 외피가 도포된 떡의 제조방법.
- 제1항에 있어서, 상기 미분은 멥쌀가루와 찹쌀가루중에서 하나가 선택된 것을 특징으로 하는 외피가 도포된 떡의 제조방법.
- 제1항에 있어서, 상기 크림을 땅콩크림인 것을 특징으로 하는 외피가 도포된 떡의 제조방법.
- 미분 15~20중량%, 옥수수전분 5~10중량%, 정백당 20~25중량%, 맥아엿 45~55중량% 및 에스지에스텔 0.5중량%, 솔키톨1.5~3.5중량%, 식염 0.5중량% 및 주정 0.5중량%으로 이루어진 첨가제 3~5 중량%고 구성된 떡 100부에 대하여 떡소로써 크림이 10~15부 주입되고 가공쵸코렛 20~30부가 도포된 외피가 도포된 떡.
- 제4항에 있어서, 상기 미분은 멥쌀가루와 찹쌀가루중에서 하나가 선택된 것을 특징으로 하는 외피가 도포된 떡.
- 제4항에 있어서, 상기 떡소는 땅콩크림인 것을 특징으로 하는 외피가 도포된 떡.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019970011345A KR100213858B1 (ko) | 1997-03-29 | 1997-03-29 | 외피가 도포된 떡 및 그 제조방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019970011345A KR100213858B1 (ko) | 1997-03-29 | 1997-03-29 | 외피가 도포된 떡 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR19980075197A KR19980075197A (ko) | 1998-11-16 |
KR100213858B1 true KR100213858B1 (ko) | 1999-08-02 |
Family
ID=19501264
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019970011345A KR100213858B1 (ko) | 1997-03-29 | 1997-03-29 | 외피가 도포된 떡 및 그 제조방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100213858B1 (ko) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020000211A (ko) * | 2000-06-24 | 2002-01-05 | 박윤구 | 초콜릿이 코팅된 떡의 제조방법 및 이로부터 제조된 떡 |
KR20020033979A (ko) * | 2000-10-31 | 2002-05-08 | 유재필 | 휴대용 떡 제조방법 |
KR100377212B1 (ko) * | 2000-08-22 | 2003-03-19 | 박충호 | 노화지연 떡 및 그 제조방법 |
KR20160063444A (ko) | 2014-11-26 | 2016-06-07 | 함평군 | 단호박 모나카의 제조방법 및 이에 의해 제조된 단호박 모나카 |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030064553A (ko) * | 2002-01-28 | 2003-08-02 | 박충호 | 다층 구조의 찰떡 및 그 제조 방법 |
KR100836062B1 (ko) * | 2007-01-10 | 2008-06-09 | 김성진 | 웰빙용 떡 제조방법 |
KR20190010703A (ko) | 2019-01-23 | 2019-01-30 | 박충호 | 떡 조성물 |
-
1997
- 1997-03-29 KR KR1019970011345A patent/KR100213858B1/ko active IP Right Review Request
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20020000211A (ko) * | 2000-06-24 | 2002-01-05 | 박윤구 | 초콜릿이 코팅된 떡의 제조방법 및 이로부터 제조된 떡 |
KR100377212B1 (ko) * | 2000-08-22 | 2003-03-19 | 박충호 | 노화지연 떡 및 그 제조방법 |
KR20020033979A (ko) * | 2000-10-31 | 2002-05-08 | 유재필 | 휴대용 떡 제조방법 |
KR20160063444A (ko) | 2014-11-26 | 2016-06-07 | 함평군 | 단호박 모나카의 제조방법 및 이에 의해 제조된 단호박 모나카 |
Also Published As
Publication number | Publication date |
---|---|
KR19980075197A (ko) | 1998-11-16 |
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